Texas weather skipped right past spring and straight into summer so summer recipes, HERE WE COME!☀️
2 golden beets
1/2 pint of orange tomatoes
1 navel orange
1 3oz pack of prosciutto
2 cups of arugula
2 tbsp prepared pesto
1 tbsp olive oil + 1 tsp for drizzling on the beets
2 tsp balsamic
Thoroughly clean and dry your beets and chop in half. Drizzle with olive oil and season with salt and pepper. Wrap in tin foil and roast at 400 for 45 in to 1 hour or until just tender when pricked with a fork.
Prep your other salad ingredients by slicing your tomatoes in half and cutting your orange into 1/4 inch slices.
Make your balsamic pesto by whisking together your prepared pesto with your olive oil and balsamic.
Once your beets have cooked, remove the skin and slice into 1/4 inch rounds.
Assemble your salad ingredients (beets, orange slices, tomatoes, pistachios, and prosciutto) on a bed of arugula and drizzle with the balsamic pesto.
Serve and enjoy!
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